| Proper Hot & Cold Holding Temperatures | 4.00 |
| Proper Cooling Methods | 4.00 |
| Hands Clean & Properly Washed; Gloves Used Properly | 2.00 |
| Adequate food storage; Food storage containers identified | 1.00 |
| Utensils And Equipment Approved, Good Repair | 1.00 |
| Equipment / Utensils properly installed, clean;adequate capacity | 1.00 |
| Thermometers Provided And Accurate | 1.00 |
| Wiping Cloths: Properly Used And Stored | 1.00 |
| Premises; Personal item storage and cleaning item storage | 1.00 |
| Food Handler Certifications available, current, complete | 1.00 |